Miniature Chicken Tostadas Food

MINI CHICKEN AND MANGO TOSTADAS

Steps:

• 1. Combine the chicken, mango, red onions, jalapeno, and cilantro in a bowl. Add half the lime juice, olive oil, and salt to taste. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
• 2. Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.

CHICKEN TOSTADAS

Steps:

• To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
• To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
• To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
• Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
• Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.

SHREDDED CHICKEN TOSTADAS

Steps:

• Place chicken in a 3- or 4-qt. slow cooker. Sprinkle with taco seasoning; top with diced tomatoes and green chiles. Cook, covered, on low until a thermometer inserted into chicken reads 165°, 3-4 hours., Shred meat with 2 forks. Return to slow cooker and add salt; heat through. Serve on tostada shells with cheese and optional ingredients as desired., Pressure cooker option: Place 1/2 cup water in a 6-qt. electric pressure cooker. Add chicken and sprinkle with taco seasoning. Top with diced tomatoes and green chiles. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 8 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted into chicken should read at least 165°., Shred meat with 2 forks. Return to pressure cooker and add salt; heat through. Serve on tostada shells with cheese and optional toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

TOSTADOS

Steps:

• In a large skillet heat oil over medium high heat. Carefully place corn tortilla in hot oil and fry until crisp, flipping the tortilla once. Remove to a paper towel to drain. Season with salt. Cook off remaining tortillas.
• In a glass dish combine chicken, garlic, lime juice, chili powder, oregano and olive oil. Let chicken marinate for 15 minutes.
• Heat oil in a heavy saucepan and cook onions until tender. Add beans and water and bring to a simmer. Stir beans and stir occasionally. Beans are done when they begin to clump together in one mass. Season with salt and pepper.
• Heat grill, broiler or cast iron grill pan and cook chicken breasts for 4 minutes per side or until cooked through. Slice chicken in thin slices and keep warm. In a small bowl mix together the salsa and sour cream and chill. To assemble tostado: Evenly layer beans, lettuce, tomatoes, chicken slices, red onion, cheese, and cilantro on top of each tostado (crisped tortilla) and serve immediately. Garnish with creamy salsa and cilantro.

CHICKEN TOSTADAS

Steps:

• Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
• Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
• Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.

MINIATURE CHICKEN TOSTADAS

Steps:

• Combine first 6 ingredients in a small bowl; stir well; set aside.
• Cut each tortilla into 6 circles using a 2 inch biscuit cutter.
• Place tortilla chips on an ungreased baking sheet.
• Bake at 350f degrees for 6 minutes.
• Turn chips and bake an additional 2 to 3 minutes or until golden and crisp.
• Spread chicken mixture evenly over chips (about 1 tablespoon per chip).
• Broil 5 1/2 inches from heat (with electric oven door ovened) 3 minutes or until hot and bubbly.
• Serve warm.

MINI TOSTADAS

Steps:

• Heat oil in skillet.
• Place 2 or 3 wrappers at a time into the oil and cook for 15 to 20 seconds until lightly browned on each side.
• Lift out with a slotted spoon and drain on paper towels.
• Spread each tostada with a thin layer of heated refried beans and add meat,lettuce,cheese,guacamole and salsa.